Hobby Farms

Pumpkin Muffins

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This recipe, like the zucchini raisin muffin recipe, meets the “under 0.85 water activity” level requiremen­t for most states to qualify as a nonhazardo­us baked good.

YIELD: 12 muffins

WATER ACTIVITY: aw 0.8212 (Water activity test conducted by Deibel Laboratori­es in Madison, Wisconsin.)

INGREDIENT­S

• 11⁄ cup sugar 4

• 11⁄ cup flour 2

• 11⁄ teaspoons baking soda 2

• 1⁄ teaspoon baking powder 2

• 3⁄ teaspoon cinnamon 4

• 1⁄ teaspoon nutmeg 2

• 1⁄ teaspoons ground clove 2

• 1⁄ teaspoons ground ginger 4

• 3⁄ teaspoons salt 4

• 2 eggs

• 1⁄ cup vegetable oil 2

• 3⁄ cup pumpkin puree, drained (see notes) 4

• 1 teaspoon apple cider vinegar

• 1 cup chocolate chips

DIRECTIONS

Whisk together sugar, flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger and salt.

Combine eggs, oil, pumpkin and apple cider vinegar.

Add dry ingredient­s to wet. Mix until just incorporat­ed.

Using a 1⁄4- cup scoop, portion into greased muffin tin.

Bake at 375 degrees for 15 to 22 minutes. Check them at 15 minutes. When done, muffins should spring back when pushed gently and a toothpick should come out clean. Remove from pan to cool.

Notes:

• Use roasted fresh pumpkin or other varietals of winter squash. Cut

a pie pumpkin in half. Place cut side down on a foil-lined pan. Roast for 45 minutes at 375 degrees. Remove from oven and scrape out seeds. Return to oven for another 15 minutes to finish roasting until soft. Remove pumpkin flesh from skin. Puree and place in fine-mesh strainer to strain out any remaining water.

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